Recipes

Dumpling wrappers

Mandu-pi 만두피

Today I’m going to show you how to make extra-large dumpling wrappers big enough to make king-sized Korean dumplings. Korean dumplings are called mandu and these wrappers are called mandu-pi. Ever since I posted my first mandu recipe in 2008 many people who don’t have access to a Korean grocery store have asked me how to make the wrappers at home. It lead me to develop this recipe, which took me some time to perfect.

From experimentation I learned that homemade mandu-pi are a lot tastier than mandu-pi from the grocery store. They are big noodles used to wrap around fillings, so taking time and care to get them right will make your dumplings that much better.

Not only that, but they are easy to make!

This recipe makes king-sized wrappers (or skins), but you could also use this recipe to make smaller wrappers, too. Just divide them into smaller pieces before you roll them out.

Enjoy my recipe, and I hope you make some nice delicious mandu-pi from it. Let me know how your mandu turn out!

dumpling wrappers (mandupi: 만두피)

Ingredients (makes 16 large wrappers, each one 5 ½ to 6 inches in diameter)

  • 2 cups all purpose flour plus ¼ cup extra for dusting
  • ½ teaspoon salt
  • ⅔ cup water

 Directions:

  1. Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter.
    mandupi (dumpling wrappers) mandupi (dumpling wrappers) mandupi (dumpling wrappers)
  2. Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and elastic.
    dumpling wrappers (mandupi: 만두피)
  3. Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half.
  4. Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5 ½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we’ll eventually be pinching the edges together when we make mandu, so you don’t want them too thick and doughy.
    dumpling wrappers (mandupi: 만두피) dumpling wrappers (mandupi: 만두피) dumpling wrappers (mandupi: 만두피)
  5. Take the second half out of the bag and make mandu wrappers out of it using the same method.
  6. Use them right away to make mandu, or freeze them for later.

To freeze:

  1. Cover a large platter with plastic wrap and put the wrappers on it. Place them so they don’t touch each other, and separate layers of skins with sheets of plastic wrap.
  2. When it’s full of skins, cover the entire tray with plastic wrap and freeze it for up to 1 month.dumpling wrappers (mandupi: 만두피)

How to use frozen mandupi:

  1. Thaw out at room temperature for 10 to 20 minutes before using them to make mandu.

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6 Comments:

  1. faith1O1 U.S.A. My profile page joined 10/14
    Posted October 23rd, 2014 at 5:18 pm | # |

    Hi there!

    I would love to try this recipe, but with whole wheat flour. Would you happen to know if it requires a different flour/water ratio when using whole wheat flour?

    Can’t wait to try this.

  2. marysteffel Gwangyang, South Korea My profile page joined 10/14
    Posted October 21st, 2014 at 7:28 am | # |

    Hi Maangchi!
    I just discovered your website last week. I LOVE it! I have been living in South Korea for seven years now and in April I married my wonderful husband here. He’s a Korean guy and we’ve been dating before that for six years. Since being married I’ve been cooking mostly western food. He is not picky and usually likes everything, so I have no stress in the kitchen. I knew how to make 됀정찌계 and 김치찌게, but that was it. Last week I made “galang jim”, “jap chae” and the eggplant side dish. They were so easy to follow when using your recipes!

    Tonight I tried to make mandu, and that was not so successful. I must have rolled the mandu skins too much because when I stuffed them, they were very thin. Also, my dough was sticking to my fingers a lot. It did not look like yours in the video. I added more flour but was nervous that I would end up adding too much. I dusted it over the dough also when I used my rolling pin to flatten them. After I made the last skin and filled them, the dough that was made first was really sticking and pulling to the plastic wrap. Most of my mandu has fallen apart. I rolled each one in plastic wrap and will freeze them. I thought I could take the plastic off of them easier if they’re frozen. Is there a way to save them?

    Thank you!!!! SO glad I found you. I posted your site on my Facebook page and am telling everyone how great your videos and recipes are!

  3. jinjoo usa My profile page joined 8/14
    Posted September 6th, 2014 at 7:08 pm | # |

    dear maangchi – this is great! once again you’re amazing! i’ll try this v soon – i can’t wait! you’re a chef queen! :) take care! looks like you’re in NY now not Toronto? when i first became your fan you were in Toronto :) Haeng bokhan chuseok to you & yours!

  4. imlykaspain saudi arabia My profile page joined 7/14
    Posted August 30th, 2014 at 2:23 pm | # |

    Thank you +maangchi for sharing this video…have to try this soon…

  5. sanne Munich My profile page joined 8/14
    Posted August 30th, 2014 at 4:15 am | # |

    Hi Maangchi!

    Thank you for this recipe! I’m looking forward to your kimchi-mandu!

    I do have a bread-maker, that’s ideal for making any kind of dough (and easy to clean).

    Regarding the rolling-pin: In Italy, there are similar ones for making pasta.
    I made one myself by cutting up a wooden broom-stick.
    My buk-che look nearly identical, but I won’t use them – I need them to play the drums! ;o)

    Bye, sanne.

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2014 at 2:06 pm | # |

      haha thank you so much for the story about your homemade rolling pin! Some of my readers have let me know they use a wine bottle. : )


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